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SERVSAFE 90 QUESTIONS AND ANSWERS
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SERVSAFE 90 QUESTIONS AND ANSWERS
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SERVSAFE 90 QUESTIONS ANDANSWERS
whichhactionhcouldhleadhtohcrosshcontamination?h-hans--
touchinghmorehthanhonehTCShfoodhbeforehwashinghyourhhands
thehprimaryhriskhassociatedhwithhtransportinghicehinhcontainershoriginallyhusedhtohstorehch
emicalshishthaththeyh-hans--mayhstillhhavehresiduehafterhtheyhhavehbeenhcleaned
whichhprocedurehwouldhhelphprotecthfoodhfromhcontaminationhbyhfoodhhandlershandhcust
omers?h-hans--installinghsneezehguardshabovehthehsaladhbar
thehthirdhcompartmenthinhahthreehcompartmenthsinkhishforh-hans--sanitizing
whyhshouldhtraininghdocumentationhreportshbehkept?h-hans--
theyhverifyhthathtraininghhashbeenhcompleted
ahcorrectlyhdesignedhandhinstalledhthreehcompartmenthsinkhmusthhavehwhichhtypehofhback
flowhprevention?h-hans--airhgap
ifhfoundhduringhahfoodhsafetyhinspection,hwhichhhazardhishgroundshforhclosinghahfoodservic
ehoperation?h-hans--significanthlackhofhrefrigeration
ahfoodhhandlerhmusthremovehwhathitemhbeforehworkinghwithhfood?h-hans--
medicalhbracelet
thehonlyhacceptablehjewelryhforhahfoodhhandlerhishah-hans--plainhmetalhring
mineralhbuilduphhashformedhonhthehsteamhtable.hwhichhcleaninghagenthwouldhbesthremov
ehit?h-hans--delimer
ahfoodhhandlerhishslicinghroasthbeefhcontinuouslyhonhahslicerhforh6hhours.hafterh4hhours,hth
ehroasthbeefhishremovedhandhsethasidehwhilehthehslicerhpartsharehwashed,hrinsed,handhsan
itized.hthehmeathishthenhputhbackhonhthehslicerhtohcontinuehslicing.hwhathishthehmosthseriou
shriskhofhthishprocedure?h-hans--timehtemperaturehabusehofhthehroasthbeef
whichhishthehbesthlocationhforhchemicalhdetergentshandhsanitizershtohbehstored?h-hans--
onhshelveshinhthehdishwashingharea
, thehhair,hnose,hthroat,handhinfectedhcutshofhanhaveragehhealthyhpersonh-hans--
mayhcarryhStaphyloccocus
whohshouldhthehmanagerhcontacthwhenhreportinghahsuspectedhfoodbornehillness?h-hans--
localhregulatoryhauthority
wastehwaterhbackshuphintohthehkitchen.hwhohshouldhbehcontactedhafterhthehregulatoryhaut
horityhsuspendshthehpermithtohoperate?h-hans--licensedhplumber
whathishthehfirsththinghahpersonhinhchargehshouldhdohwhenhsomeoneharriveshaththehfoodse
rvicehoperationhandhsayshthaththeyharehtherehtohconducthanhinspectionhofhthehoperation?h-
hans--askhforhidentifiction
whathishthehreactionhofhthehimmunehsystemhtohahspecifichfoodhcalled?h-hans--
foodhintolerance
tabletophequipmenthonhlegshrequireshahclearancehofhathleasth-hans--4hinches
shuckedhoystershmusthbeh-hans--purchasedhfromhanhapprovedhsupplier
whichhfoodhshouldhbehstoredhbelowhallhothershinhahcooler?h-hans--rawhpoultry
ahfoodhhandlerhhashopenedhahcontainerhofhcommerciallyhpreparedhpotatohsalad.hafterhho
whmanyhdayshmusththehpotatohsaladhbehdiscardedhifhithhashbeenhproperlyhstored?h-hans--7
whathishthehcorrecthwayhtohcleanhahcuttinghboard?h-hans--wash,hrinse,handhsanitize
anhillnesshcausedhbyhwhathpathogenhmusthbehreportedhtohthehregulatoryhauthority?h-
hans--norovirus
whichhtemperaturehishacceptablehforhcoldhstoringhpotatohsalad?h-hans--46hF
crosshcontacthishahconcernhwithh-hans--allergenshinhfood
whenhpreppinghfoodhforhcustomershwithhahfoodhallergy,hfoodhhandlershmusth-hans--
wash,hrinse,handhsanitizehcookwarehandhutensilshfirst
handhantisepticshmayhonlyhbehusedhifhtheyhareh-hans--approvedhbyhthehFDA
inhorderhfromhtophtohbottom,hhowhshouldhahpanhofhfreshhchickenhbreasts,hfreshhsalmon,hah
cartonhofhbroccoli,handhfreshhgroundhbeefhbehstoredhonhshelveshinhahcooler?h-hans--
broccoli,hfreshhsalmon,hfreshhgroundhbeef,handhfreshhchickenhbreasts
whichhsinkhshouldhbehusedhtohemptyhmophbucketshandhrinsehcleaninghtoolshandhbrushes?
h-hans--service
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